Beef Tenderloin and Roasted Potatoes dilemma??
I am making beef tenderloin for christmas dinner, and was thinking of making roasted potatoes for one of my side dishes. I would love to find a recipe for lovely crispy roasted potatoes but i'm having a really hard time reconciling the oven temp.
I had planned to use the recipe for tenderloin from Cook's Illustrated, which calls for a 300 degree oven and finishing by pan searing for a nice crust. But the recipes I find for crispy potatoes call for a much hotter oven and about an hour of cooking time.
What to do?
If you make those crash hot potatoes (recipes all over the place, but basically, just boil some small red potatoes until tender, then smash, drizzle with oil, salt and herbs, and bake like cookies in a very hot oven), they will stay crisp as long as they are held at room temp. Leave near the stove or some other warm-ish place while you finish the tenderloin.
Sometimes I peel, quarter and simmer potatoes to just before being done/soft...You want them still very firm...Check repeatedly with a fork so as not to over do it. ...Set them aside. ~~~ Later brown/crisp them in a pan (cast iron) with melted butter...Some very nice crunch with perfectly done potatoes. ~~ Par boiled and browned carrots are nice too.....
Get a bunch of very small red-or-white-skinned potatoes, about the size of a gumball. Put them in a pot. Cover with tap water. Bring to a boil and continue to boil for ten minutes. Test for doneness with a fork. Drain. You can do this up to a day ahead. If you refrigerate them, bring to room temperature before continuing.
When your roast is out of the oven, crank it up to 450. Put the potatoes in a roasting pan. Drizzle with oil, sprinkle with salt and pepper and minced fresh rosemary. Shake the pan to roll the potatoes around so they get coated with the oil mixture. Put them in the hot oven for ten-to-fifteen minutes.
I got this from Marcella Hazan. It's a great way to make potatoes that are tender on the inside and crisp on the outside.
You don't need to do both at the same time. Parboil and fluff the potatoes (are they quartered or what?) Cool on a tray. Dredge in tapioca flour or cornstarch. Add some dried herbs that you like to the cornstarch/tapioca flour. Allow them to absorb the flour/cornstarch for half an hour and get 'gummy' on the outside. Time things so that after the beef is done and is being rested carefully put the potatoes into a pot of really hot peanut oil, some at a time, till golden brown. When this are done your beef will be ready to serve as will the potatoes.